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Cream of wild mushroom and hazelnut soup

In the world of gastronomy, each ingredient tells a story and enriches the culinary experience. Today we present you the Hot wild mushroom and hazelnut cream sopu a recipe specially designed to delight in the menu of a restaurant, combining the richness of flavours and textures.

Flaxfiber, a thickener of natural origin, plays an essential role in this recipe, providing a smooth and velvety consistency that envelops every spoonful. This ingredient not only enhances the texture, but also allows the flavors to blend harmoniously, creating a unique taste experience.

The central flavor of this cream comes from the Toasted Hazelnut Paste, which provides depth and an unmistakable aroma, perfectly complementing the earthy flavor of the mushrooms. This combination of ingredients creates a warm and comforting dish, ideal to enjoy on any occasion.

We hope this Hot wild mushroom and hazelnut cream soup will become a favorite on your menu.

Cream of wild mushroom and hazelnut soup

Ingredients

Main preparation: Hot wild mushroom and hazelnut cream soup
- 200g -
  Cream of wild mushroom and hazelnut soup
- 40g -
  Cep mushrooms (Boletus edulis)
- 10g -
  Roasted hazelnuts
- 10g -
  Virgin olive oil
Cream of wild mushroom and hazelnut soup
- 900g -
  Cream of cep mushroom soup (Boletus edulis)
- 100g - Toasted hazelnut paste
- 1g - Flaxfiber
Cream of mushroom soup (Boletus Edulis)
- 20g -
  Mild olive oil
- 400g -
  Ceps (Boletus edulis)
- 50g -
  Spring onion
- 130g -
  Monalisa Potatoes
- 350g -
  Mineral water
- 300g -
  35 % fat cream
- 3g -
  Salt
- 1g -
  Black pepper
- 40g -
  Brandy

Prepared by

Cream of wild mushroom and hazelnut soup
1. Blend all the ingredients in an electric blender for 1 minute until they are emulsified.
Cream of cep mushroom soup (Boletus edulis)
1. Sauté the spring onion in the oil. When the spring onion is slightly caramelized, add the ceps and continue cooking until lightly browned.
2. Flambé with the brandy and let the alcohol reduce. Add the water and the cream and cook over a low heat for 10 minutes.
3. Blend until a uniform cream is obtained. Strain. Season with salt and pepper to taste.
Serving: Hot wild mushroom and hazelnut cream soap
1. Pour the hot cream soup into a soup dish.
2. Halve the cep mushrooms lengthwise, and sauté them in a frying pan with olive oil.
3. Decorate the dish with roasted hazelnuts and a few drops of the oil from sautéing the mushrooms.